Just kidding. I have no idea how to become un-single. Unless being un-single means painting your nails on a Saturday night with Harry Potter on and cuddling with your cat. Then I’ve got that shiz figured out. Anyway, if you’re single too, you probably fantasize about making cute things for the boy or girl in your life in the morning when the start of your exciting new relationship is blossoming. I do too. It’s ok. So here we have a large adult pop tart. Isn’t this freaking cute? Yes, yes it is. So here is where the fantasy part takes over. You wake up, fresh faced and beautiful. You just happen to have all the ingredients to whip up this awesome breakfast pastry. What a coincidence (must tell you, it took major restraint to not write ccoinkydink). So you make this Fruit & Rum Almond Pastry, and then sit with your cups of coffee, staring into each others eyes while the smell of freshly baked goodness intermingles with your pheromones and wafts up into both your faces. How can this scenario be made better? I dunno. I think this is it. So make this pastry, and then tell me how it worked out. Good luck.
♥ Teri

Directions:
1. Preheat the oven to 375°F.
2. Place the dried apricots and rum in a small bowl and toss together.
3. Allow the mixture to soak for about 30 minutes to an hour (depending on the depth of rum flavor desired).
4. Strain the dried apricots and place in a heavy saucepan with the marmalade, sugar, orange juice, wine, and water. Stir.
5. Simmer over medium-low heat for 35-40 minutes or until the dried apricots soften and the mixture has become thick and syrupy, stirring often.
6. Add the fresh apricots and continue to simmer for about 10 minutes, mashing and stirring often.
7. Pour the mixture into a heatproof bowl and fold in the almonds and almond extract. Set aside and allow to cool.
8. Once the filling has cooled roll each of the packaged pie dough sheets into a 11”x 6”rectangle, using a small amount of flour to prevent sticking.
9. Spread the filling evenly over one of the rectangles, leaving a ½ in border around the dough.
10. Brush the edge of the dough with the beaten egg yolk and place the other rectangle over the filling and dough.
11. Using a fork crimp the edges together to create a seal around the pastry and place the entire pastry onto a parchment lined baking sheet.
12. Cut 5 diagonal slits through the top of the pastry to allow steam to escape.
13. Bake the pastry for about 20 minutes. Remove from the oven and brush the top with cream.
14. Place the pastry back into the oven and bake for an additional 20 minutes or until golden brown.
15. Remove the pastry from the oven and place onto a cooling rack.
16. While the pastry cools place the powdered sugar, cream and vanilla in a small bowl and stir together, making sure not to whisk, but to stir to prevent air bubbles.
17. Once the pastry has cooled drizzle the icing over the pastry and sprinkle with the toasted almonds. Cut and serve.

7 Responses to Fruit & Rum Almond Pastry

Yum! Did you use the apricot because the filling needs to be less runny? I ask because my husband is not a fan of apricot, although I am, and I’m wondering what other fruit you suggest or can I just go with whatever I feel like? Or maybe I should just make it the way it is and not share! What to do… I’ve made pop tarts before, but I stick with brown sugar cinnamon.

Hi Karen! Yes, I added the dried apricot for just that reason along with adding more texture to the filling. I would recommend replacing the apricot with other dried fruit…preferably something with a bit of “meat” on them like dried figs. If your husband isn’t a fig fan either then any type of dried fruit should work just fine (I just like the bigger chunks). If you’re not sold on the dried fruit, I recommend doubling the almonds and whisking in a small amount cornstarch+water and simmer for a couple minutes before cooling and filling. I hope this was helpful! xx!

You had me at ‘coinkydink.’ Also, I love the mental image of ‘waking up fresh-faced and beautiful,’ but I’m really more of a drool-and-pillow-creases-on-my-face kinda gal. What sort of dessert pasty does she make?

I made this last week for some very special guests at the Inn on Poplar Hill and they were amazed. So I said I would find the recipe and and send it to them. Thanks your recipe was a big hit! The Happy Innkeeper Victoria